1. Preheat your oven to 180°C. Lightly grease the mould and dust with flour. Lightly whip the butter and sugar in a bowl. Gradually stir in the eggs. Add the vanilla paste and the lemon zest and stir until smooth.
2. Place flour, baking soda, and salt in a bowl. In a second bowl, mix the lemon juice and yoghurt. Gradually add both mixtures to the egg-butter mixture, alternating, and mix well.
3. Add the poppy seeds, mix well and pour the dough mix into the mould. Bake 50-55 minutes until golden brown; turn the mould halfway through the time. Test the cake with a toothpick: If nothing sticks to the wooden pick, the cake is done. Allow to cool on a grate for 1 hour, then turn out the cake.
4. For the glaze, mix together the powdered sugar, salt, Sürme Peyniri and butter in a large bowl. Add the milk and stir until smooth. Brush the cake with the glaze and serve immediately.